Ratatouille is a classic French dish and is full of vegetables including aubergine, red pepper, courgette, tomatoes, onions, garlic and basil. This is cooked differently to the classic dish because the vegetables are first roasted and then the whole dish is baked in the oven. This makes the flavour of the vegetables even more intense.
Place the cubed sweet potato in a saucepan with water and bring to the boil. Cook for 5 minutes and then remove from the heat and drain.
Cut the tofu into cubes and place them in a large dish with the cubed sweet potato and shallots.
Whisk together the tamari sauce, tomato puree, water and ginger. Pour this over the tofu and vegetables. Season and leave to marinate for at least an hour but preferably longer.
Blend the lemon, ginger, garlic, chilli, coconut milk, peanut butter and tamari in a food processor. Pour the sauce into a pan , bring to the boil and simmer for 5 minutes stirring frequently until it thickens. Set aside.
Put a shallot on a skewer, followed by sweet potato and then a cube of tofu and then repeat again. Continue until you use up all the tofu and vegetables on the skewers.
Place the kebabs in an ovenproof dish and brush with the marinade. Cook for 20 -25 minutes on 180C or until all the vegetables are cooked. Turn the kebabs whilst cooking.
Serve with the satay sauce together with freshly chopped coriander.
This is a really quick and easy dish to make - they can be served as a snack or can be part of a main meal. They are also delicious with salad.
They are crunchy on the outside - with the spicy batter and sriracha sauce and soft on the inside.
Cauliflower is a cruciferous vegetable and is great in helping the body to detoxify.
This is the vegan version of BLT but using tempeh rather than bacon so it’s really much healthier. The toast is gluten free with mashed avocado on top followed by lettuce and then some tomato - the tempeh is cooked with spices to give it a really smoky taste - great for breakfast or lunch since the tempeh provides plenty of protein and the avocado provides good fats.
Combine the spices (paprika and cumin) into a separate bowl together with the salt and pepper.
Oil with a brush one side of the sliced tempeh and then sprinkle onto the oiled side the mixed spices.
In a frying pan pour in the remaining oil and put the tempeh into the pan with the spiced side facing down. Then sprinkle the remaining spices on the tempeh so that both sides are covered. Cook on each side for 4-5 minutes. Then remove from the heat and set aside.
Toast the bread and spread over the mashed avocado. Place a layer of lettuce on top followed by slices of tomato. Then lay 2 slices of the cooked tempeh on top with 1 teaspoon of mayonnaise. Serve.
Place the cubed tofu into a oiled baking dish and put into oven on 180C for 20 minutes or until starting to brown.
Put the rice into a saucepan and add water. Place on heat and bring to the boil. Simmer for 25 mins or until soft. Drain and set aside.
In a separate bowl mix together the sauce ingredients. When the tofu is cooked, remove from the oven and then scoop it into the sauce bowl. Allow to marinate for 10 minutes
Scoop the marinated tofu from the bowl and place in a large frying pan with 2 tablespoons of the sauce. Place on heat and cook for 10 minutes. Then add the onion and garlic and continue yo cook for another 5 minutes before pouring in the remaining sauce.
Then add the carrots and peas, followed by the rice. Mix well and cook for a further 5 mins. Then serve. Garnish with some toasted cashew nuts and coriander.